This recipe is one that we’ve been making for years, since I was in high school. It came from a cookbook from a school in Vermont and the recipe was submitted by my parents friend, Nell. I believe it was originally served over rice, and the chicken may have even been whole breasts. It’s evolved over the years to what it is now. As part of the Foodbuzz Tastemaker program, I received a coupon for a free bag of Tyson Grilled & Ready chicken. I chose to buy the oven roasted diced chicken breasts. This stuff is fantastic, it’s already cooked and cubed and frozen, so you can just take out a handful or however much you need! I tried it for this recipe and it worked great and really shortened the cooking time!
Chicken in Mushroom Sauce over Pasta
2 chicken breasts, cut into small pieces
1 can cream of mushroom soup
1/2 cup white wine
1 8-oz package whole mushrooms, washed, trimmed and sliced
1 onion, chopped into small pieces
Seasoning to taste (Tony’s, salt, pepper, garlic powder, onion powder)
1 pkg egg noodles, cooked.
Milk as needed
Season chicken pieces with your seasoning of choice. In a deep skillet, cook your chicken in a few pats of butter. When almost done, add the onions. When those are almost soft, add the mushrooms. Let simmer for a few minutes. Add your cans of mushroom soup and stir well, then add your wine. Depending on how thick you want your sauce to be, you can add milk until you reach your desired consistancy. Taste test and add seasonings if needed. Let simmer for 30 minutes. Serve over egg noodles with a salad and garlic bread!